Prep Cook Serves 15 min 3 hr
2 adults or 4-6 children
1 onion, peeled and roughly chopped
2 carrots, peeled and roughly chopped
1 leek, washed, trimmed and sliced
2 tbsp olive oil 750g stewing beef, chopped
30g plain flour
1 tbsp tomato puree 1 litre low-salt beef or chicken stock
2 bay leaves
1 pinch black pepper 1 tbsp Worcestershire sauce
1 tsp English mustard
For the dumplings 40g mature cheddar, To make a baby-friendly portion, remove the dumplings, blitz the stew and add a splash of water, if needed grated (optional)
125g unsalted butter, cubed
240g plain flour
2 tsp baking powder ½ tsp dried mixed herbs
Heat the oven to 160C/325F/gas 3. Put a large saucepan on a medium-low heat, add the olive oil and veg, saute for 10 minutes, then add the beef.
Turn up the heat, brown for three to five minutes, stir in 30g of the flour and the tomato puree, and fry for two minutes. Add the stock, bay leaves and pepper, bring to a boil, then cover and pop in the oven for two and a half hours, until the beef is tender. Add boiling water as needed, so it doesn’t dry out.
When almost ready, make the dumplings. Put the cheddar, if using, in a processor with the butter, flour and herbs and blitz to fine crumbs. Add just enough cold water to bring the mix together.
Take the stew out of the oven, separating the children’s portion into an ovenproof dish. Stir the Worcestershire sauce and mustard into the adult portion. Roll the dumpling mix into balls and divide among the dishes. Put back in the oven, turn up the heat to 180C/350F/gas 4, and bake for around 25 minutes, until the dumplings are golden and puffed up.
Recipe by Georgina Hayden, georginahayden.com Prep Cook Serves 5 min 10 min 6
For the burgers 1 small courgette 1 large carrot 200g halloumi 5 sprigs mint, leaves picked and chopped
For the tahini dressing 120ml plain yoghurt 2 tbsp tahini
2 tbsp lime juice
1 tsp maple syrup or clear honey
1 pinch sea salt
To serve (optional) Buns or cabbage leaves Avocado Lettuce
Grate the courgette, carrot and halloumi on the coarsest side of a box grater. Put in a bowl, add the mint and toss to combine. Form into six patties with your hands.
Mix all the dressing ingredients in a small bowl. Heat a dry, nonstick frying pan and fry the patties on each side until golden and soft.
Serve in your vehicle of choice (a classic bun, a large cabbage leaf …) with a dollop of dressing, some avocado slices, a lettuce leaf. The patties and the dressing can be stored in the fridge for three to five days.
Recipe from Green Kitchen Travels by David Frenkiel and Luise Vindahl (Hardie Grant)